Pizza, Focaccia, Flat and Filled Breads for Your Bread Machine · Perfect Every Time

Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.

Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackers? Try Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.

From Library JournalThis is the third title in Brody's popular "Perfect" miniseries, following Bread Machine Baking (Morrow, 1993) and Desserts from Your Bread Machine (LJ 3/15/94). And this one delivers more than the title promises, for it also includes deep-dish pies, crackers, scones and pancakes, and even some desserts. As in her dessert book, sometimes the bread machine is used only as a mixer, and for some recipes, it hardly seems worth bothering with it. On the other hand, there are lots of delicious choices here, and bread machine owners will look forward to trying more of Brody's sweet and savory recipes. For all baking collections.Copyright 1995 Reed Business Information, Inc.

About the AuthorLora Brody is one of America's most respected culinary personalities. She is as an author, spokesperson, lecturer, cooking instructor and multi-media personality. For nearly two decades she has been an influential force in American food trends, as well as a guide and mentor for the home cook.

With the publication of fourteen books, she has established herself as a best-selling cookbook author. The Kitchen Survival Guide * (William Morrow, 1992) and its sequel, The Entertaining Survival Guide (Morrow, 1994), contributed to the trend of America's entertaining at home again. Her three bread machine cookbooks have sold over 500,000 copies and have earned her the title "Queen of the Bread Machine." The books, Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine * (Morrow, 1995), nominated for an IACP award, Desserts From Your Bread Machine: Perfect Every Time (Morrow, 1994) and *Bread Machine Baking: Perfect Every Time * (Morrow, 1993), are among the top selling items in the Williams-Sonoma stores and catalogue.

Ms. Brody was a featured chef in the new Julia Child PBS series, Baking With Julia, * and her recipes were included in the series companion cookbook. A talented and popular multi-media personality, she has appeared frequently on Good Morning America, * as well as The Today Show, Live With Regis and Kathie Lee, Television Food Network. * Her many radio appearances include All Things Considered, Fresh Air and Newsweek Radio Program.*

Ms. Brody began her career in the food industry in 1972 in Boston. Operating her own catering business for many years, she went on to be head chef in the BayBank executive dining room and then to work under Chef Bob Kinkead as garde manger in the kitchen of the four-star Chillingsworth Restaurant. In 1978, she conceived the idea of an organization for professional women in the food industry, and working together with Julia Child, Margaret Romagnoli and others, she founded The Women's Culinary Guild. This organization has served as a prototype for dozens of sister organizations across the country. Her professional affiliations include the International Association of Culinary Professionals, The American Institute of Wine and Food, The Bread Bakers Guild of America, and The James Beard House.